Slice up the liquorice and put it in a small saucepan.

Add the water and heat over a low flame, stirring to dissolve - stirring often - this can take 10–15 minutes. Add a little more water if the mixture becomes too thick. Set aside to cool

In a small ramekin, combine the peppermint extract and the food colouring. Set aside

Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally

Combine the eggs, egg yolks and sugar in a medium bowl

Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in colour (about 1½ to 2 minutes)

Pour out 250ml of the hot liquid into a heat-proof measuring jug. With the mixer on low speed, add the jug of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly

combined, pour the egg mixture back into the saucepan and stir to combine

Cook, stirring constantly, over medium low heat until mixture is thick enough to coat the back of a spoon

Cover with a sheet of plastic wrap or parchment paper placed directly on to the custard, and chill completely

Churn according to your ice cream maker instructions

Transfer the ice cream to an airtight container, swirl in the liquorice syrup then the peppermint and place in the freezer until firm (about 2 hours)